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Fusion Japanese Gyoza (Dumplings)

Golden crisp perfection meets juicy, savory filling—pan-fried Japanese Gyoza (dumplings) that will leave you craving more. Each dumpling brings a perfect blend of texture and taste, delivering a delightful experience in every bite! #happycookingtoyou #foodfusion #desifood #araywahh #dumplings

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Ingredients:

Prepare Schezwan Garlic Oil:

-Cooking oil ½ Cup

-Pyaz (Onion) chopped 1 small

-Lehsan (Garlic) grated 3-4 tbs

-Thai red chillies chopped 4-5

-Schezwan pepper crushed 2 tsp

-Lal mirch powder (Red chilli powder) ½ tbs or to taste

-Himalayan pink salt ¼ tsp or to taste

Prepare Dumpling Dipping Sauce:

-Soy sauce 4 tbs

-Sirka (Vinegar) 2 tbs

-Til ka tel (Sesame oil) 1 & ½ tbs

-Bareek cheeni (Caster sugar) 1 tsp

-Til (Sesame seeds) roasted 2 tsp

-Hara pyaz (Spring onion) leaves chopped 1 tbs

Prepare Chicken Filling:

-Chicken qeema (Mince) fine 250g

-Band gobhi (Cabbage) finely chopped ¾ Cup

-Hara pyaz (Spring onion) chopped ½ Cup

-Himalayan pink salt ½ tsp or to taste

-Kali mirch powder (Black pepper powder) ½ tsp

-Soy sauce 1 & ½ tbs

-Water 2-3 tbs

Prepare Dough:

-Maida (All-purpose flour) sifted 2 Cups

-Cornflour 4-5 tbs

-Water ¾ Cup or as required

-Himalayan pink salt ½ tsp or to taste

-Cooking oil 2-3 tbs

-Maida (All-purpose flour) 1 tbs

-Water ½ Cup

 

Directions:

Prepare Schezwan Garlic Oil:

-In a saucepan,add cooking oil,onion,garlic & fry on medium flame until light golden.

-Add thai red chillies,mix well for a minute & turn off the flame.

-In a bowl,add Schezwan pepper,red chilli powder & pink salt.

-Now add fried garlic & onion along with hot oil in the bowl & mix well.Schezwan garlic oil is ready!

Prepare Dumpling Dipping Sauce:

-In a bowl,add soy sauce,vinegar,sesame oil,caster sugar,sesame seeds,spring onion & mix well. Dumpling dipping sauce is ready!

Prepare Chicken Filling:

-In a bowl,add chicken mince,cabbage,spring onion,pink salt,black pepper powder,soy sauce,4 tbs of prepared Schezwan garlic oil & mix well.

-Add water,mix well & set aside.

Prepare Dough:

-In a bowl,add all-purpose flour,cornflour & mix well.

-In water,add pink salt & mix well until it dissolves.

-Gradually add salty water,mix well & gather the dough.

-Transfer the dough to a clean working surface & knead until dough is formed.

-Cover with cling film & let it rest for 30 minutes.

-Remove cling film,wet hands with water & knead until soft & smooth dough is formed,cover with cling film & let it rest for 15 more minutes.

-Remove cling film,take a small dough (20g) & make a ball,sprinkle cornflour & roll out with the help of rolling pin (4-inches).

-Use cornflour to avoid stickiness.

-Add prepared chicken filling,apply water on the edges,bring the edges together & press to seal the edges to make a dumpling (makes 24).

-In a frying pan,add cooking oil,prepared dumplings & fry on low flame for 2-3 minutes.

-In all-purpose flour,add water & mix well.

-Now add dissolved flour in frying pan,cover & cook on low flame for 5-6 minutes.

-Remove the lid & continue cooking uncovered on medium flame until a thin crispy crust is formed in the bottom of frying pan.

-Serve dumplings with Schezwan garlic chilli oil & dumping dipping sauce.

Recipe By: Kanwal Mohsin

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